Grandma’s Old-Fashioned Mustard Pickles Recipe

This mustard pickle tutorial by Melissa K. Norris – Modern Homesteading on YouTube might be the most accurate and best-tasting recipe I’ve ever seen. The method and process stayed true to its original and old-fashioned way of preparing the mustard pickles. As always, nothing beats a homemade recipe passed down to generations.

Ingredients:

• 6 cups Pickling cucumbers, washed and diced
• 2 cups Onion, diced
• 1 cup Canning or pickling salt
• 8 cups Water, or as needed
• 4 cups Vinegar (you can use apple cider or white vinegar but make sure it’s 5% acidity)
• 4 tbsp Sugar, or 1 cup if you prefer it sweeter
• 2 tbsp ClearJel, optional
• 6 tbsp Dry mustard
• 2 tbsp Dry turmeric
• 2 tsp Celery salt or regular salt
• ½ cup Water

Directions:

Step 1

Wash the cucumbers well, then dice them as well as the onions, and transfer them to a large bowl. Sprinkle it with ½ to 1 cup of pickling or canning salt and add in some ice cubes to keep the water really cold. Pour in 8 cups of cold water and add more cold water if necessary to cover the tops of the cucumbers. Using a clean plate, place it on top of the cucumbers to keep them submerged in the ice saltwater, put some weight on top if needed. Let it soak for 1 to 2 hours on the counter or put the bowl in the fridge overnight or for 12 hours. After soaking, pour out saltwater and rinse thoroughly with cold water and allow cucumbers to drain.

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Step 2

Prepare a water bath canner and begin warming the water. While the water is warming, prepare a large stainless steel pot, then combine the sugar, dry mustard, dry turmeric, celery salt, and ClearJel, whisk them together until well combined. Pour in ½ cup of water and continue whisking until combined and smooth without heat. Pour in the vinegar and bring to a full boil while stirring. Lower the heat to a simmer and stir until it thickens up, then add the cucumbers and the onions, let it boil. When it reaches a boil with the vegetables added, keep at a low boil and cook for 5 minutes, stir as needed.

Step 3

Prepare clean and sterilized jars, then fill them with the relish/pickle mixture to a ½ inch headspace. Remove air bubbles and add more mixture if needed to keep the ½ inch headspace. Clean the rim, put on lid and bands, and screw down to fingertip tight. Place the filled jar into your water bath canner, and make sure that at least 1 inch of water covers the top of the jars. Bring water to a full boil, and once the water is boiling, process the pints for 10 minutes. Turn off heat, remove the lid, and let the jars sit in the canner for 5 minutes. Then remove from canner, let cool, and seal on a folded towel.

*These amazing images are all credited to Melissa K. Norris – Modern Homesteading via YouTube and her official website. Check xx other content and follow for more!

Grandma’s Old-Fashioned Mustard Pickles Recipe